Follow these steps for perfect results
Banana Stem
cut into small pieces
Buttermilk
Curd (Dahi / Yogurt)
Fresh coconut
grated
Cumin seeds (Jeera)
Green Chilli
Rice flour
Coconut Oil
Mustard seeds
White Urad Dal (Split)
Dry Red Chilli
Curry leaves
Salt
to taste
Clean the banana stem and remove excess fiber.
Cut the outer thick layer of the banana stem into thin rounds.
Chop the rounds into small cubes.
Place the chopped banana stem in a bowl filled with buttermilk to prevent oxidation.
Separate out the excess fiber from the cut pieces.
Drain the banana stem from the buttermilk and place it in a saucepan with a cup of water.
Cook until the banana stem is tender.
Make a smooth paste of grated coconut, cumin seeds, green chili, and rice powder using a mixer grinder.
Add the coconut paste to the cooked banana stem.
Season with salt and simmer for 5 minutes.
Switch off the flame and let the curry cool.
Whisk curd and add it to the cooled banana stem curry; mix well.
Heat coconut oil in a small tadka pan.
Add mustard seeds and urad dal and let them crackle.
Add the dry red chili and curry leaves and let them splutter.
Pour the tadka over the prepared banana stem kootu.
Serve hot with steamed rice, Kerala Style Pulissery Recipe, and papad.
Expert advice for the best results
Ensure the banana stem is tenderly cooked to avoid a bitter taste.
Adjust the amount of green chili according to your spice preference.
Do not add the curd while the curry is still hot to prevent curdling.
Everything you need to know before you start
15 mins
Can be made a day ahead, but add curd just before serving.
Serve in a bowl garnished with fresh curry leaves.
Serve hot with steamed rice.
Serve as a side dish with roti or chapati.
Pair with Kerala Style Pulissery.
Enhances the cooling effect of the dish.
Balances the savory and creamy flavors.
Discover the story behind this recipe
A traditional South Indian dish often made during festivals and special occasions.
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